ITALIAN-STYLE MAC AND CHEESE CASSEROLE

This is a really easy dish that my mother used to take to potluck church dinners. Very simple, but people always love it. When I was in college, I'd constantly make it because it would feed me well for days and was cheap.

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Ingredients

1 pound of pasta elbows (cooked and drained)

4 cups of cheddar cheese

1 green pepper

1 onion

1 small can of tomato paste

1 large can of crushed tomatoes

Preparation

Preheat the oven to 400 degrees. Chop up the green pepper and onion into small pieces. Place them in a large casserole bowl. Pour both tomatos cans in the bowl and mix in cooked pasta and three cups of cheese. When everything is well-blended, sprinkle remaining cup of cheese on the top of the mixture. Bake for 35 minutes (when cheese on top is bubbling and just starting to brown). Warms up well as a leftover.

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